Grape Tomatoes, the New Popcorn

Grape Tomatoes, the New Popcorn

By now you’ve learned that popped corn – especially the oil-laden popped confection served in movie theatres – is NOT good for you.  I admit that I can’t stop my hand from dipping into hubby’s large bucket of buttery goodness he ordered every time at the movie theatre, but in reality, it’s going to stop all of my fat burning capabilities if I keep on carbing up while sitting down.  If you get out and run a marathon after the movie, that would be wonderful.

I’ve read that your body will burn your starchy carb/sugars BEFORE burning fat, so if you’re constantly snacking on 100 calorie snack packs of cookies or pretzels, you’ll never get rid of that fat.  Diabetics need to decrease their fat cell accumulation/growth in order to increase the muscle to fat ratio.  I know – I went from 42% body fat to currently 20.7% body fat.  I will never tell my weight because we are all built differently, but I will brag about my fat loss because THAT is what helped me get off of my medications and stop paying for what I had control over.

Back to tomatoes – I digress.  Grape tomatoes are my go-to-quick-snack when I’m getting the munchies.  I can grab them out of the fridge and satiate my hunger.  Also see my post on Almond Butter – my other go-to-quick-snack.

Grape tomatoes (or ANY tomatoes) are a good additive to veggie stir fry (with coconut oil) that ads a softer texture and a richer flavor to meals.

I use/eat grape tomatoes:

  • in kale salads
  • by themselves soaked in ACV and EVOO
  • in soups (just last 10 minutes)
  • while on my way to a business meeting
  • as part of a veggie tray (with greek plain yogurt + seasonings dip)
  • etc.

Share how you like to eat them and help our community learn how to substitute bad for good.

Eat, Live, Kombucha for Gut Health

Eat, Live, Kombucha for Gut Health

This looks like something out of Young Frankenstein with the “Scobys” in the jar.  These are the good bacteria packs that helps put your gut back into digestion alignment.  I don’t make my own kombuca, I buy it.  When I reach ‘optimal’ health, I will probably do this along with adding a water filter to my home, changing out my makeup to organic/all-natural and not getting mani/pedis anymore, but for now I just buy this yummy concoction.  It’s fermented, but it won’t get you drunk.  I can’t get my husband to drink it yet.

Why do I like it so much?  It helped me decrease my alcohol consumption and increased my fat burning to come down from 42% body fat (Parillo 9 Point Fat Test) to 22% and still losing.  Alcohol will stop the fat production for a day or two so you’re really losing a lot of ground unless you give it up for an extended period.  Period.  Stop consuming alcohol if you want to lose fat pounds.

Another reason to sip on Kombucha is because it’s a fizzy alternative to soda – need I get on my soap box about the harmful effects of artificial sweeteners too?!  I like to drink it on my way to a business meeting to fill my tummy and to aid the digestion process before a luncheon.

I don’t add it to anything, I just sip on it as I would a soda – except in smaller sips and in smaller quantities.  I was up to a six pack of diet cola a day!!!  It was my go-to drink when I was on a diet.  Now I don’t diet and I don’t do diet sodas.  Or diet anything.  I just eat healthy veggies and keep my gut bacteria healthy.

How do you know when you have enough healthy bacteria in your tummy?  You get the runs.  Sorry, but it’s true.  I drink 2-3 a week plus I take a live probiotic nightly and occasionally some kefir (no sugar, plain).  I don’t have any problems; in the beginning my stomach rebelled and I had diarrhea but I kept eating healthy and skipped a day, then went back to it.  It’s just part of my foodstyle management now.

How do you know if you need it:

  • bloating, gassy by end of day
  • not sleeping at night
  • bowel movements every other day (not good)
  • irritability

But remember – this is just one small part of your foodstyle makeover.  Healthy isn’t just taking a pill or adding broccoli to your diet; it’s about making WHOLE life and food changes.

I go to a chiropractor weekly, I take probiotics, a handful of supplements, go to grocery store weekly for fresh veggies, I pre-cook (prep) my foods for a few days and am usually aware of my food intake.  There’s the occasional decadent dessert or the imbibing of wine but the next day I’m always back on track.

FYI – if you do drink wine, have a kale shake next morning to clean out your liver and get the fat burning going again.

Peter Piper Picked a Peck of Peppers

Peter Piper Picked a Peck of Peppers

Peppers are a weekly staple of mine.  I’m even trying to grow them in my garden this year (SOOO SLOW!!!).  Each one is so different in flavor.

The green pepper is more tangy and I like this in my chili or lettuce salad.

The red pepper is sweeter and I’ll add this to my veggie salads.  My husband doesn’t eat tomatoes, so wherever a grape tomato is requested in a recipe I substitute red pepper.

The yellow is the sweetest of all and goes well in tuna or wild salmon salad (from Coscto in cans) mixed with avocado mayo.

You must use the red and yellow sooner than the green because they will get soft and mushy.  Put them in the fridge to extend their life.

That’s all for this post on weekly veggie staples – remember – my job is to make you more aware of the variety of items available to you in our global grocery economy we are in.  No one wants to read long medical blogs anymore.  Just follow along in my journey and learn how I got rid of my diabetes (II) medications.

Here are some quick pairings for you:

  • green pepper instead of beans in your chili (beans are a WHOLE ‘nother blog post)
  • yellow and red pepper in tuna or wild salmon salad placed on top of a seeded half of a cucumber (“Cucumber Boat”)
  • great for dipping thick slices into homemade hummus (the kind with no sunflower or canola oils)
  • slice any of these in half to make a “cup”, place uncooked grass-fed ground beef (or turkey), cooked quinoa, diced onions, spices and cook at 350 for 40mins (depending on your oven)
  • dice all three, add feta crumbles and mix it with equal parts apple cider vinegar and olive oil; let it sit for an hour before eating – optional: cucumbers, red onions, grape tomatoes, celery (will last in fridge for a few days)
  • stir fry slices with white sweet vidalia onion, snow pea pods, broccoli and place on top of tofu shirataki noodles (I find these in the produce section, oddly enough or by the cheeses)


Celebrate Celery In 10 Different Ways

Celebrate Celery In 10 Different Ways

Celery – how do I buy thee?  Hearts only? Organic? .99 cheapest option?  In this case, the answer is NOT “it depends”.  Alway buy organic when it comes to celery – there’s no hard coating to ward off the pesticides!  It’s mostly water and if it’s fed more than water, you are literally drinking the toxins.  And as you’ve been learning with HDM – you’re not only learning the right foods to eat, but also learning what to avoid like toxins, plastics, bad oils, gummy fillers – all things that wreak havoc on your poor system that is just trying to turn food into energy; it doesn’t know how to process those other items!!   #soapbox #readingredients

I will warn you – the organic are a bit, well, rougher to chew and they are more fibrous.  Like anything fresh, eat them within the next couple of days.

Here are the different ways I use them:

  1. juiced (not blended – yuck! bad consistency) with wheat grass, 1/2 granny smith apple, carrots, cucumbers
  2. with almond butter in the groove; optional seeds, cinnamon, nutmeg, dried goji berries
  3. sliced or diced into soups (bone broth! yum!)
  4. sliced or diced into lettuce salads
  5. diced into wild salmon or tuna wraps (I use lettuce for wraps)
  6. dipped (ok, scooped) into homemade guacamole
  7. sauteed (with coconut oil) with other fresh veggie buddies (red peppers, bok choy, snow pea pods)
  8. definitely not for breakfast – just not a breakfast food for me
  9. cook with sausage and onions for some extra crunch
  10. make it the main part of a salad; marinate with ACV and EVOO (google it) and herbs/spices

The purpose of these Healthy Diabetes Management posts are to expand your food horizons.  This is how I made my body more effective at processing my insulin and gradually lost weight and prescriptions.  Here’s a good place for recipes:

Eventually below here, I will add my accompaniment spices or foods from Amazon.  I’ll save that for a rainy day.  Please come back to visit!